Course details
Learn to implement and value an active environmental monitoring plan to achieve product safety and confidence. Building on the basic principles of HACCP, microbiology, and processing found in FOOD 1179, environmental monitoring plans, and current and past practices are examined in detail, including bacterial enumeration, data trending and recording, good manufacturing practices (GMPs), and sanitation. Workshop format allows participants to engage in a variety of interactive lessons, lab exercises, demonstrations, and case study activities. BCIT issues a statement of completion to those who achieve a pass grade of 70%.
Prerequisite(s)
- 70% in FOOD 1179
- Or certified Public Health Inspector
Credits
1.5
Cost
$553.93 - $555.45 See individual course offerings below for actual costs.
Course offerings
Spring/Summer 2023
Below is one offering of FOOD 2161 for the Spring/Summer 2023 term.
CRN 68304
Duration
Tue Jun 06 - Wed Jun 07 (2 days)
- 2 days
- CRN 68304
- $553.93
Class meeting times
| Dates | Days | Times | Locations |
|---|---|---|---|
| Jun 06 - Jun 07 | Tue, Wed | 08:30 - 17:30 | Distance |
Instructor
TBD
Course outline
Course outline TBD — see Learning Outcomes in the interim.
Cost
$553.93
Important information
- Departmental approval needed
-
All registrations must be approved by the Program Assistant Doreen Lee at dlee523@bcit.ca or 604.451.7055 Course fee includes course materials which will be distributed to students prior to the workshop. Registration deadline: Friday, April 28th Course delivery will be online in a workshop format. Each participant will require a computer with internet access, webcam and microphone..
Status
Cancelled
This course offering has been cancelled. Please check this page for other currently available offerings or subscribe to receive email updates.
Fall 2023
Below is one offering of FOOD 2161 for the Fall 2023 term.
CRN 49728
Duration
Tue Oct 24 - Wed Oct 25 (2 days)
- 2 days
- CRN 49728
- $555.45
Class meeting times
| Dates | Days | Times | Locations |
|---|---|---|---|
| Oct 24 - Oct 25 | Tue, Wed | 08:00 - 16:30 | Online |
Instructor
TBD
Course outline
Course outline TBD — see Learning Outcomes in the interim.
Cost
$555.45
Important information
- Internet delivery format.
- Departmental approval needed
-
All registrations must be approved by the Program Assistant. Please contact Doreen Lee - dlee523@bcit.ca. Successful completion of FOOD 1179 is required before registering for FOOD 2161. Course delivery will be online in a workshop format. Each participant will require a computer with internet access, webcam and microphone. Registration deadline: Friday, October 6th.
Status
Learning Outcomes
Upon successful completion of this course, the student will be able to:
- Apply the principles of HACCP and sanitation to the development of an environmental monitoring plan.
- Summarize and provide rationale for the process steps in an environmental monitoring plan.
- Categorize a processing facility into four zones.
- Identify sources of microbial contamination in a food processing environment.
- Demonstrate the use of swabs and sponges for microbial detection in a processing line.
- Compare and contrast the importance of an effective environmental plan vs. finished product testing.
- Explain the purpose of commando swabbing.
- Describe how the business model informs data interpretation and the corrective actions.
- Illustrate the advantages of a root cause analysis as a tool to investigate a breakdown in process in a manufacturing facility.
- Interpret microbiological data and results from lab test on ACC and Listeria spp. and record results on an excel spread sheet.
- Construct a pivot chart and a graph from documented microbial results.
Effective as of Fall 2011
Related Programs
HACCP: Environmental Monitoring (FOOD 2161) is offered as a part of the following programs:
School of Health Sciences
- Food Safety
Associate Certificate Part-time
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